Neapolitan Maccheroni with Slow-Simmered Meat Ragu

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This iconic Sunday dish from Naples features thick, tube-shaped maccheroni tossed in a deeply savory meat ragu slow-simmered with tomato, red wine, and aromatic soffritto. The long, gentle braise allows the beef and pork to turn meltingly tender while the sauce develops a rich, brick-red character that defines true Neapolitan home cooking.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 26 gFat
• 9 gSaturated Fat
• 78 gCarbs
• 6 gFiber
• 11 gSugar
• 42 gProtein
• 780 mgSodium
• 1100 mgPotassium
• 210 mgCalcium
• 6 mgIron
• 18 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the soffritto and meats

• 3 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 1 medium carrot, finely diced
• 2 celery stalks, finely diced
• 3 cloves garlic, lightly smashed
• 8 oz (225 g) beef chuck, cut into 1-inch cubes
• 8 oz (225 g) boneless pork shoulder, cut into 1-inch cubes
• 1 fresh Italian sausage (about 4 oz), casing removed

For the sauce

• 1 cup dry red wine
• 2 tbsp tomato paste
• 28 oz (800 g) crushed tomatoes or tomato passata
• 1 bay leaf
• 1 small handful fresh basil leaves
• 1 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper

For the pasta and finishing

• 1 lb (450 g) maccheroni or rigatoni
• 1 tbsp coarse sea salt for the pasta water
• 3/4 cup freshly grated Pecorino Romano, plus more for serving
• A few torn basil leaves for garnish

Directions

1. Heat the olive oil in a heavy Dutch oven over medium heat. Add the onion, carrot, and celery and cook gently for 8 to 10 minutes until softened and lightly golden.
2. Stir in the garlic and cook 1 minute more. Add the beef, pork, and loose sausage meat, breaking the sausage apart with a wooden spoon. Brown the meats well on all sides, about 8 minutes.
3. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer until the wine reduces by half, about 5 minutes.
4. Stir in the tomato paste and cook for 2 minutes to deepen its flavor, then add the crushed tomatoes, bay leaf, basil, salt, and pepper. Bring to a gentle simmer.
5. Partially cover and simmer on the lowest possible heat for 2 1/2 to 3 hours, stirring occasionally, until the meats are fork-tender and the sauce has thickened to a glossy, brick-red ragu. Taste and adjust seasoning.
6. Meanwhile, bring a large pot of water to a rolling boil, add the coarse sea salt, and cook the maccheroni until just shy of al dente, about 1 minute less than the package directions. Reserve 1 cup of pasta water before draining.
7. Transfer the drained pasta directly into the ragu, along with a splash of the reserved pasta water. Toss gently over low heat for 1 to 2 minutes so the maccheroni absorb the sauce.
8. Stir in most of the Pecorino Romano off the heat. Plate the pasta, finish with the remaining cheese, scatter torn basil over the top, and serve immediately.

Cook’s Notes

• True maccheroni napoletani are large, ridged tubes; rigatoni or ziti are the best substitutes if you cannot find them.
• The ragu is even better the next day. Make it a day ahead, refrigerate, and reheat gently before tossing with the pasta.
• Never add cheese to a boiling sauce. Stir the Pecorino in after the pan is off the heat so it melts smoothly without clumping.
• If the ragu tightens too much while it rests, loosen it with a ladle of hot pasta water before combining with the maccheroni.
• A small piece of pork rind added during the simmer is a classic Neapolitan trick that gives the sauce extra body and silkiness.

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